Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light June 1998

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Recipe Summary

Yield:
12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam beans, covered, 8 minutes or until crisp-tender. Drain beans; plunge into cold water, and drain. Combine beans, tomatoes, and onion in a medium bowl.

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  • Combine the chopped parsley and remaining ingredients in a small bowl, stirring until well-blended. Pour over the vegetables, tossing gently to coat. Serve at room temperature.

Nutrition Facts

56 calories; calories from fat 43%; fat 2.6g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.3g; protein 2g; carbohydrates 7.2g; fiber 2.1g; cholesterol 0mg; iron 1.2mg; sodium 25mg; calcium 48mg.
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